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Coconut Cream Pie

A delightful summer dessert featuring a creamy coconut filling and a crunchy graham cracker crust, perfect for family gatherings and celebrations.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups graham cracker crumbs About 16 full crackers.
  • 1/4 cup packed brown sugar Adds depth and a hint of caramel flavor.
  • 1/2 cup butter, melted Ensures the crust binds beautifully.
For the Filling
  • 6 tablespoons sugar Adds sweetness.
  • 1/8 teaspoon salt Enhances all the flavors.
  • 3 tablespoons cornstarch Thickens the filling.
  • 5 large egg yolks Provides richness.
  • 2 cups half and half Creates the creamy base.
  • 2 1/2 tablespoons butter at room temp Adds more creaminess.
  • 1 1/2 teaspoons coconut extract Infuses coconut aroma.
  • 1 teaspoon vanilla extract Adds warmth and sweetness.
  • 1 1/2 cups flaked sweetened coconut, divided Adds texture.
For the Topping
  • 2 cups whipping cream Makes for a light topping.
  • 1/3 cup sugar Sweetens the whipped cream.
  • 1 teaspoon vanilla Complements the topping.

Method
 

Prepare the Crust
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter.
  3. Mix until the crumbs are evenly moistened.
  4. Press the mixture evenly over the bottom and halfway up the sides of a 9 or 10-inch pie dish.
  5. Bake the crust for 8 minutes until lightly golden.
  6. Allow it to cool completely before adding the filling.
Make the Filling
  1. In a medium saucepan, whisk together sugar, salt, cornstarch, and egg yolks until well blended.
  2. Heat the half and half in a small saucepan until it’s just about to boil.
  3. Gradually beat in about 1 cup of the hot half and half into the egg yolk mixture to temper it.
  4. Whisk in the remaining half and half gradually.
  5. Cook the mixture over medium-low heat, constantly whisking until thickened for about 5 to 7 minutes.
  6. Once thickened, remove from heat and whisk in the butter, vanilla, coconut extract, and 1 cup of the flaked coconut.
  7. Cover the mixture with plastic wrap directly on top to prevent a skin from forming and allow it to cool for about 30 minutes.
  8. Spread the cooled filling evenly in the graham cracker crust.
  9. Press another piece of plastic wrap directly on the surface and refrigerate until cold and firm, at least 3 hours.
Prepare the Topping
  1. In a stand mixer or large mixing bowl, whip together the cream, sugar, and vanilla on medium speed until soft peaks form.
  2. Transfer the whipped cream into a pastry bag fitted with a large plain tip or simply use a spatula for spreading.
  3. Pipe or spread the whipped cream over the entire surface of the pie, creating decorative swirls.
  4. Finish by sprinkling the remaining 1/2 cup of coconut on top. Toast it for an extra flavor boost.

Notes

For a deeper coconut flavor, consider toasting the coconut flakes before adding them to the filling. If you prefer a less sweet pie, reduce the sugar in both the crust and filling. Ensure your butter is at room temperature for a smoother filling.